Italian Pasta 101: Dry and Fresh

\Sundays, May 20 and June 3, 5-8PM\
L'Ingegno in Cucina - The Ingenious Cook, \Viola Buitoni\, wants to teach you how pasta will help you make delicious food without wasting food or penny. During each of these 3-hour hands-on cooking classes you will learn basic "template" recipes and ideas for how to spruce them up with whatever delightful dribs and drabs you have in your pantry and fridge.
Questionable vegetable remnants? Just a couple of beans? Some, but not much, tomato sauce? That's all you need to put a fabulous dinner on the table when you know how to cook pasta right!
\May 20: Dry Pasta\
During this class you will learn about different pasta cuts and their uses; what to look for in a pasta; basic technique; all about regionality; and how to make basic sughi (sauces). And of course, you will learn all about our favorite: leftovers!
\June 3: Fresh Pasta\
In our second class, we will revisit regionality and you will make 3-4 different doughs and the appropriate sauces for each.
Each class will conclude with eating and conversation.
Students are required to bring their own chef's knife, apron, and two dish towels to each class.
\About Viola\
Viola Buitoni, a direct descendant of the famed pasta and chocolate family, hails from Perugia, in the heart of Umbria. She came to the US in 1985 for a business degree, but soon after graduation found herself drawn back into the genetic passion for food. In New York City she started Buitoni \& Garretti, a catering kitchen and Italian fine foods shop. Here in San Francisco Viola can be found giving lectures on Italian food traditions and trends and cooking classes in collaboration with the SF Italian Cultural Institute and Italian Consulate. She also teaches "The Italian Kitchen", a monthly workshop at the Cavallo Point Lodge Cooking School; and an ongoing series of food articles and cooking videos for MissionLocal.org, a UC Berkeley's School of Journalism blog based in San Francisco's Mission District where Viola lives.